- 12 ounces elbow macaroni
- 1/2 cup onions diced
- 10 3/4 ounces cream of mushroom soup
- 3/4 cup milk
- 1/2 cup tuna, canned in water
- 8 ounces frozen green peas
- 1/4 cup crushed saltine crackers
- Salt and Pepper to taste
Start by preheating your oven to 350 F. Boil
the macaroni in water according to the
package directions and drain the cooked
pasta well.
Dice the onion (very fine) while the pasta
is cooking and combine the soup, milk, tuna
and onion in a 8x8 inch baking dish. Add the
cooked and drained pasta, then gently mix in
the peas.
Crumble saltine on top of casserole and bake
uncovered for 30 minutes on lowest rack.
Serve immediately.
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